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Cheesy Leftover Challah Pull-Apart Bread (Lazy Gourmet Hosting Dish)

Leftover Challah Recipes, Cheese Pull Apart Bread, Basher Fromagerie Collab, Smart Hosting

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Cheesy Leftover Challah Pull-Apart Bread (Lazy Gourmet Hosting Dish)

Leftover Challah Recipes, Cheese Pull Apart Bread, Basher Fromagerie Collab, Smart Hosting

PREP time 10 min
BAKE time 15 min
TOTAL time 25 min
Servings / Yield 6–8 Servings (Family & Party Appetizer)
Difficulty Super Easy

Ingredients

  • 1 whole leftover Shabbat Challah (sliced crosswise grid-style without cutting
    all the way through)

  • 150g Basher Fromagerie Gouda / Gruyère or hard melting cheese (sliced)

  • 150g Basher Mozzarella or Scamorza cheese (shredded or sliced)

  • 100g Garlic herb butter or melted olive oil with garlic

  • 2–3 tbsp pesto or olive tapenade

  • Fresh herbs (thyme, oregano, or rosemary for sprinkling)

  • Coarse sea salt & crushed black pepper

Method

  1. 01

    Prep Challah: Score the leftover challah diagonally in both directions to create a crosshatch grid pattern, taking care not to cut through the bottom crust.
  2. 02

    Brush & Spread: Drizzle or brush melted garlic butter deep into all the crevices. Spread small spoonfuls of pesto or tapenade between the slices.
  3. 03

    Stuff Cheeses: Stuff slices of Basher Fromagerie melting cheeses generously into all the slits of the challah until packed full.
  4. 04

    Bake: Wrap loosely in parchment paper or foil and bake in a preheated oven at 190°C (375°F) for 10–12 minutes. Uncover for the last 3–5 minutes until the cheese is bubbling, gooey, and the top crust is crispy and golden.

Step by step

Clear process images displayed in the same order as the method.

Score the leftover challah diagonally in both directions to create a crosshatch grid pattern, taking care not to cut through the bottom crust. 1
Prep Challah:

Score the leftover challah diagonally in both directions to create a crosshatch grid pattern, taking care not to cut through the bottom crust.

Drizzle or brush melted garlic butter deep into all the crevices. Spread small spoonfuls of pesto or tapenade between the slices. 2
Brush & Spread:

Drizzle or brush melted garlic butter deep into all the crevices. Spread small spoonfuls of pesto or tapenade between the slices.

Stuff slices of Basher Fromagerie melting cheeses generously into all the slits of the challah until packed full. 3
Stuff Cheeses:

Stuff slices of Basher Fromagerie melting cheeses generously into all the slits of the challah until packed full.

Wrap loosely in parchment paper or foil and bake in a preheated oven at 190°C (375°F) for 10–12 minutes. Uncover for the last 3–5 minutes until the cheese is bubbling, gooey, and the top crust is crispy and golden. 4
BAKE:

Wrap loosely in parchment paper or foil and bake in a preheated oven at 190°C (375°F) for 10–12 minutes. Uncover for the last 3–5 minutes until the cheese is bubbling, gooey, and the top crust is crispy and golden.

Yaniv's Tip

Use room-temperature eggs and do not open the oven during the first stage of baking.

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